Curry Roasted Cauliflower Wrap
Crunchy chickpeas, savory roasted cauliflower, hummus, feta and other flavors combine in this satisfying vegetarian sandwich. Make extra crispy chickpeas for a great snack anytime!
|
|
Curry Roasted Cauliflower Wrap
Crunchy chickpeas, savory roasted cauliflower, hummus, feta and other flavors combine in this satisfying vegetarian sandwich. Make extra crispy chickpeas for a great snack anytime!
|
| Servings |
| 4wraps |
|
|
Ingredients
- 8oz canned low sodium chickpeas (garbanzo beans)rinsed and drained (pat dry)
- 1/8tsp kosher salt
- 1pinch Freshly ground black pepper
- 1lb fresh cauliflower , trimmed and washedcut into 3/4″ florets
- 2Tbsp olive or vegetable oil
- 1 1/8tsp curry powder
- 1/2tsp kosher salt
- 1/2cup prepared hummus
- 4 flour tortillas
- 4oz baby arugulawashed
- 1/4cup prepared tzatzikicucumber-dill sauce
- 4Tbsp seedless raisins
- 4Tbsp crumbled Feta cheese
- 4Tbsp seedless raisins
- 4Tbsp crumbled Feta cheese
Instructions
Crispy Chickpeas
- Preheat oven to 350 F. On sheet pan coated with cooking spray, spread beans in single layer. Season with salt and pepper. Bake until crispy, 40 to 45 minutes.
Curry Roasted Cauliflower
- Preheat oven to 425 F. Combine cauliflower, oil, curry powder, salt and pepper. Toss to coat. On parchment-lined sheet pan, spread cauliflower mixture in single layer. Bake until browned, 12 to 14 minutes.
Assemble 1 Wrap
- Spread approx. 1/8 cup hummus over lower two-thirds of 1 tortilla.
- On top of the hummus, layer arugula, about 1/2 cup roasted curry cauliflower, 2 Tbsp Crispy Chickpeas, 1 Tbsp tzatziki sauce, 1 Tbsp raisins, and 1 Tbsp feta cheese.
- Fold lower third of tortilla up over filling. Fold in right and left edges of tortilla about 1″ on each side. Roll wrap closed. Place seam side down. Cut diagonally in half.